This gluten-free rhubarb & strawberry crisp is nothing shy of dreamy! I look forward to this time of the year when all the delicious summer fruits and vegetables become available.
I usually make a traditional classic strawberry-rhubarb pie, but this year I decided to change things up a bit and make a fruit crisp.
Rhubarb is what I refer to as the magic ingredient in fruit crisps. It adds that perfect punch of tartness and blends beautifully with any fruit you partner it with. In fact, you might be interested in trying my peach and rhubarb crisp.
Three Reasons You Should Try Rhubarb:
1. Vitamin K which is good for our bones.
2. Good source of fiber.
3. Healthy amounts of vitamin C, potassium, and manganese.
Nutritional Benefits Of Strawberries:
1. Packed with fiber.
2. High in antioxidants.
3. Good source of manganese, potassium, and vitamin C.
You can of course make this gluten-free rhubarb & strawberry crisp with regular all-purpose flour if gluten-free is not needed. Serve your crisp with ice cream, whipped cream, or any non-dairy substitutes.
To Make Gluten-Free Rhubarb & Strawberry Crisp You Will Need These Ingredients:
Brown rice flour, sorghum, or any other gluten-free baking blend.
Old-fashioned oats, gluten-free
Walnuts, chopped (Any nut or seed of choice)
Butter or non-dairy substitute.
Strawberries (Other varieties of berries are fine too)
Rhubarb, cut into pieces just under 1/2 inch.
Corn starch ~ for corn-free diets use tapioca starch or arrowroot starch.
Agave or honey (I used 1/2 of each) For vegans use agave or pure maple syrup…or both.
Gluten-Free Rhubarb & Strawberry Crisp
- 1/2 cup brown rice flour sorghum, or any other gluten-free baking blend.
- 1/4 cup oat flour
- 3/4 cup old fashioned oats gluten-free.
- 1/2 cup walnuts chopped. Any nut or seed of choice for appropriate diets.
- 3/4 cup brown sugar.
- 1 1/2 tsp cinnamon. mine are rounded
- 1/4 cup plus 2 Tbsp butter or non-dairy substitute.
- 4 cups Strawberries Other varieties of berries are fine too
- 1 to 1 1/2 cups rhubarb cut into pieces just under 1/2 inch.
- 4 Tbsp corn starch ~ substitute with tapioca or arrowroot for corn-free diets
- 1/2 Tbsp vanilla extract.
- 1 Tbsp lemon juice.
- 1 cup agave or honey. I used 1/2 of each For vegans use agave or pure maple syrup…or both.
- Preheat oven to 375.
- Set aside a 7 1/2 x 11-inch or 9 x 13-inch rectangular baking pan. I used the smaller size – we like a thicker crisp.
- In a small bowl add flour, oats, walnuts, brown sugar, and cinnamon. Stir together. Cut in butter or non-dairy substitute. I use a pastry cutter and then finish with my fingers to incorporate the butter as much as possible.
- Set this mixture aside.
- In a large mixing bowl add berries and rhubarb, gently mix. Sprinkle corn starch over fruit and add the rest of the ingredients over the corn starch. Mix with a wooden spoon or spatula.
- Microwave fruit mixture for 3 minutes. Stir. Microwave 2-3 minutes more. Stir.
- Pour fruit mixture into baking pan. Sprinkle flour mixture evenly over fruit.
- Bake for 40 minutes. Fruit should be bubbling all around the golden-colored topping.
These are two alternatives you could use for a thickener instead of corn starch if needed.